Writer Ashley Gartland said she has made this recipe twice with no problems. However, she also says the butterscotch pudding is the most complicated of the three recipes, and she recommends becoming familiar with the other two before trying this one again. As Jehnee points out in the story, the hardest part of making custard is knowing when it's set. Ashley says to really keep an eye on the puddings after the 45 minute mark to make sure you pull them out just after they are set but before they have curdled. She adds that checking at 10-minute intervals always work for her, but you could try checking every 5 minutes.

Ashley says other things to look out for include tempering the eggs correctly; using a fine-mesh strainer; and remembering to create air vents in the aluminum foil.